Rinder-Pilzragout

Ingredients

• 1 kg beef (flank, round)
• 3 Tbsp plant oil
• 1 large carrot
• 1 clove garlic
• 250 g onions
• 2 tbsp Tomato paste
• Salt
• ground pepper
• 1 tsp Sweet paprika powder
• 0.5 tsp ground cumin
• 1 bay leaf
• 250 ml red wine
• 750 ml meat broth
• 2 tbsp cognac (or brandy)
• 250 g small button mushrooms
• 200 g chestnuts (cooked, peeled)
• 100 g cranberries (dried)
• flour starch (for thickening)

Instructions

1. 1.

   Cut the beef into 2 cm pieces. Peel and dice the carrots into 1 cm cubes. Peel and cube the onions and garlic. Brown the meat portions in oil. Add the onions, garlic, and carrots and continue browning.

2. 2.

   Add tomato paste and let it brown. Season with salt, pepper, paprika, bay leaf, and cumin. Deglaze with cognac, reduce completely, then add wine and broth, stir well and simmer the ragout over low heat for about 1 hour. Meanwhile clean the mushrooms.

3. 3.

   Ten minutes before the end of cooking, add the mushrooms, chestnuts, and cranberries to the ragout and continue simmering. Taste the finished ragout and thicken with a little flour starch mixed in cold water if desired.